Discover the Delicious Difference:
Kansai-style vs Kanto-style Unagi in Japan
When many foreign travelers visit Japan, one dish that often steals the spotlight is grilled eel, or うなぎ(unagi). Its smoky aroma, perfectly caramelized glaze, and melt-in-your-mouth texture make it a memorable culinary experience. Yet, few visitors realize that Japan has two distinct regional ways of preparing unagi — Kansai-style and Kanto-style. If you love exploring Japanese food culture, learning the story behind these two versions will add a new layer of flavor to your trip.
The Art of Unagi: Japan’s Beloved Grilled Eel
Unagi is a traditional Japanese delicacy often enjoyed during the summer, especially on 土用の丑の日 (Doyo no Ushi no Hi), a special day believed to bring strength and stamina through eating eel. The preparation looks simple — grilled eel over rice, brushed with a rich soy-based sauce — but the regional differences between the Kansai and Kanto styles transform this classic dish into two unique culinary experiences.
The Kanto-Style Unagi: Elegant and Refined
Kanto-style grilled eel, commonly found in Tokyo and eastern Japan, is known for its soft, fluffy texture and delicate flavor. Here’s the secret: before grilling, the eel is steamed after being grilled once. This extra step removes excess fat, tenderizes the meat, and gives it a lighter finish that suits the refined palate often associated with Edo (old Tokyo) cuisine.
In Kanto-style cooking, the eel is traditionally cut along the back, symbolizing modesty — because samurai in the Edo period disliked exposing the “belly,” which was considered improper. The result is a dish that feels elegant yet comforting, with sauce that seeps deeply into the tender flesh. The sauce, typically a blend of soy sauce, sugar, mirin, and sake, is kept mild and slightly sweet, perfectly balanced by the aroma of binchotan charcoal grilling.
The Kansai-Style Unagi: Bold and Crisp
Travel to Osaka, Kyoto, or Kobe, and you’ll find a completely different take. Kansai-style unagi skips the steaming process entirely — the eel goes straight from fresh fillet to the intense heat of the grill. This method produces a crispy exterior with rich, bold flavor and a satisfying chewy texture.
In contrast to the Kanto region, Kansai chefs cut the eel along the belly, reflecting a more open and lively merchant culture. The unagi is grilled until the skin is crisp and fragrant, then dipped in a slightly deeper, smokier sauce that complements its robust flavor. The experience is dramatic and hearty — exactly the kind of energy Kansai cuisine is famous for.
The Cultural Story Behind Two Styles
These differences are more than just cooking techniques — they tell the story of Japan’s regional character.
Kanto-style unagi reflects Tokyo’s polished aesthetic and the influence of samurai ethics.
Kansai-style unagi represents Osaka’s merchant spirit, practical, energetic, and full of zest.
Even the tools and grilling techniques differ slightly. In Kanto, eel chefs use a hinged kabayaki grill that allows steaming between stages, while Kansai chefs rely on a sturdy flat grill, ensuring that every bit of skin crisps beautifully.
Must-Try Unagi Dishes
While うな重(unajū) — grilled eel served on rice in a lacquered box — is the most common, you can enjoy eel in many forms across Japan. A local favorite in Nagoya is ひつまぶし(hitsumabushi), where chopped grilled eel is served over rice with three ways to enjoy it: plain, with condiments such as green onions and wasabi, and finally as お茶漬け (ochazuke), with hot tea or broth poured over. This interactive experience is fun for visitors and a perfect way to explore local tastes.
Savor the Perfect Side Dishes
Traditional unagi meals often come with flavorful side dishes. Try 肝焼き(kimo-yaki), a skewer of grilled eel liver with a slightly bitter, savory taste — a true delicacy for adventurous eaters. Another must-try is う巻き(umaki), a rolled omelet filled with pieces of sweet-savory eel, soft and satisfying. Pair your meal with clear お吸い物 (osuimono) soup made with eel liver for balance, or a cup of warm sake to bring out the smoky aroma of the grilled eel.
Where to Try Both Styles in Japan
Visitors wanting to compare both regional styles can easily do so without leaving the main tourist routes.
In Tokyo, famous restaurants like those in the Asakusa and Ueno districts specialize in Kanto-style unagi, often with long histories serving local families for generations.
In Osaka or Kyoto, look for traditional Kansai-style eel houses around Dotonbori or Pontocho, where you’ll find chefs grilling eel right in front of you over glowing charcoal.
Some restaurants even offer both styles, allowing travelers to taste each preparation side by side and decide which one wins their heart.
Dive Deeper Into Japanese Food Culture
Exploring the difference between Kansai-style and Kanto-style unagi is a delicious way to understand the regional diversity of Japanese food culture. Each bite tells a story — of geography, history, and philosophy expressed through taste. Whether you prefer the refined softness of Kanto’s eel or the smoky crispiness of Kansai’s version, both will leave you with a lasting impression of traditional Japanese cuisine at its finest.
A Final Bite of Advice
If you’re planning your trip and wondering where to eat unagi in Japan, don’t settle for just one experience. Try both styles — perhaps a soft, steamed unagi bowl in Tokyo and a crispy, bold Kansai-style eel in Osaka. Your taste buds will thank you, and you might just discover your personal favorite between Japan’s east and west.
Whichever side wins, one thing is certain: unagi is more than food — it’s an unforgettable encounter with the heart of Japan’s culinary artistry.
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